Job Details

Line Cook - PG Clubhouse

San Rafael, CA 94901

Overview

Salary Range $20.20 - $21.25 Hourly Position Type Part Time Job Shift Nights/Weekends Category Restaurant - Food Service

Description

POSITION: Line Cook - Peacock Gap Clubhouse

ABOUT US:

Rated "Best of the County" by Marin Magazine and located in San Rafael, 25 miles north of San Francisco in the heart of Marin County, Peacock Gap Golf Club has been a pillar of the golf community for decades. In addition to a championship level golf course, Peacock Gap has a full-service restaurant, the Range Café, plus the largest event center in Marin County, The Clubhouse, providing beautiful meeting spaces for groups from eight to twelve hundred. For more information about us, visit our website.

POSITION SUMMARY:

This position turns prepped ingredients into finished dishes for service to guests.

COMPENSATION AND BENEFITS INCLUDE:

• $20.20 to $21.25 per hour, based on relevant experience to the role.
• 401K with dollar for dollar match up to 4%.
• Complimentary golf.
• Flexible scheduling.

JOB DUTIES INCLUDE:

• Prepare proper portioning, plating and garnishing of customer plates
• Use ingredients, cooking methods, adherence to established recipes, quantities and presentations in preparing and delivering customer orders.
• Follow established safety procedures outlined in the Illness and Injury Prevention guide
• Line cooks may be responsible for checking accuracy of delivered goods against invoices
• Always adhere to the proper storage and rotation of foods to insure freshness, follow "First In, First Out" sequence of usage.
• Careful handling of perishable products and proper storage including placement on shelves or in coolers, labeling, dating and wrapping products.
• Line cooks set and stock their own station.
• Remove transfer utensils and carefully re-wrap product left in storage, and when transferring items from one container to another, use the proper tools, such as spatulas or tongs, to minimize product that is left in containers going to the cleaning station.

QUALIFICATIONS:

• Be familiar with all common cooking terms such as blanch, sauté, reduce and sear
• Detail orientated with knowledge of common ingredients, cooking procedures and safety and sanitation.
• The ability to use all senses to assist in preparations and seasonings to ensure taste consistency is important.
• Able to measure or weigh ingredients when appropriate.
• Line cooks will need to be able to read, comprehend and consistently execute established recipes.
• Knowledge of common ingredients, cooking procedures and safety and sanitation.
• Listen to, and comprehend, kitchen supervisor instructions
• Position requires a team player, and an ability to work well with others in Front and Back of the House positions.